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I have been making this granola for over 15 years. I found the recipe from a magazine or book that was on the coffee table in a friend’s home. I copied it onto a scrap of paper, and the rest is history.
I like to give this granola as gifts at Christmas time, packaged up in cellophane bags or Mason jars.
Recipes that lend themselves to customization are my favorite. With one basic recipe, you can make loads of different variations. This granola is definitely one of those recipes. Here are some of my favorite additions:
- Triple nut. Add chopped pecans, walnuts, and almonds.
- Cherry walnut. Chopped walnuts and dried cherries.
- Very Berry. A mix of dried cherries, cranberries, and blueberries.
- Maple Nut. Substitute maple syrup for the honey and add a bit of maple extract and your favorite chopped nuts.
I have a couple of favorite ways to eat this crunchy treat, too. Stirred into some vanilla greek yogurt or simply in a bowl with a little whole milk.
If you prefer larger ‘clumps’ of granola to snack on, you might consider lessening the amount of oats so that the increased liquid mixture allows for more… ‘clumpage’. (It’s all very technical.) The liquid coating mixture includes brown sugar, honey, and vegetable oil. I’ve made it with coconut oil with success too, but prefer the neutral flavor of the vegetable oil.
The biggest piece of advice I’d offer is this: Don’t burn it. Check it often to stir. I speak from experience that when it burns, the batch is ruined, the burnt flavor permeates even the un-blackened pieces.
What’s your favorite way to eat granola?
This makes a large batch. If you prefer less, it is easily halved.
Get the recipe here: